Murrays Cheese-Parmigiano Reggiano .85lb

Made from the milk of solely Italian Brown cows- '' Solo di Bruna.'' The raw afternoon milk is left overnight, allowing the cream to rise to the top while complex flavors to begin to develop. The complexity grows through 24 months of aging, resulting in a Parm that is classic and unfailing: salty, umami-laden flakiness yields to deeply buttery and caramel notes with a nutty crunch that's hopelessly addictive - all from a cheese that's survived Crusades, two World Wars, and the escapades of Silvio Berlusconi. Grate mounds atop your pasta, toss the rind in your next soup, or just lob off a hunk, hoist a glass of Barolo, and go to town.